Middle Eastern-style warm salad with leftover vegetables

Don’t throw away forgotten food in your fridge! Try this brilliant Middle Eastern-style salad recipe packed with leftover vegetables and celery leaves. Enjoy as a delicious vegetarian meal or side

By Jennene Plummer
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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  • 250 gram packet pearl couscous
  • 1/2 cup instant couscous
  • 1 tablespoon olive oil
  • 2 celery stalks, plus leaves, sliced
  • 1 tablespoon Moroccan seasoning
  • 2 cup cooked cauliflower florets (or other veges)
  • 1/4 cup dried apricots, chopped
  • 2 tablespoon currants
  • 1/3 cup chopped almonds
  • 1 teaspoon grated lemon zest
  • 1/4 cup coriander leaves
  • lemon wedges to serve
  • 1/2 cup natural yoghurt
  • 2 tablespoon tahini
  • finely grated zest and juice of 1 lemon


  • 1
    Cook both couscous following packet instructions. Set aside.
  • 2
    In a large frying pan, heat oil on medium. Sauté celery and seasoning for 2 minutes until fragrant.
  • 3
    Add cauliflower, dried fruit and couscous. Cook, stirring, for 2-3 minutes until heated through. Season to taste.
  • 4
    For the dressing: In a small bowl, combine all ingredients. Season.
  • 5
    Serve salad on a large platter topped with nuts and lemon zest. Sprinkle with coriander leaves. Drizzle with dressing. Accompany with lemon wedges.


  • Use up any dried fruits or nuts in your pantry. You could also use pistachios or hazelnuts.